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Khichdi – Rice +Lentil

Khichdi, is one of the most simplest and easiest dish to make. I remember when I had started cooking way back and Khichdi was the first dish I learnt. It is said to be mild for stomach and considered to be an appropriate food. Most of the doctors suggest to eat khichdi in sickness, stomach upset, or fever. Khichdi is the first solid food that babies are introduced to India. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to “adult” food. It can be prepared in various ways . The one that I am mentioning is a milder version which I prepare at the next meal after having heavy food.

Plain Khichdi
Soak the rice and lentils for about half an hour.
Heat a pressure cooker. Add oil, cumin seeds and chopped ginger. Saute it for 2-3 minutes.
Add lentils, rice, water, turmeric , pepper and salt.
Close the lid and pressure cook until the first whistle.
After opening the lid if you find it too thick you can add some boiled water to it and boil it for sometime. The consistency for this should be more towards the watery for easier digestion.
Serve it hot with a tbsp of ghee and yogurt and pickle.

In case you don’t have a pressure cooker, you can make it in a heavy bottom pan with a lid. Follow the recipe till you add all the ingredients, then bring it to a boil. Close the lid and simmer until cooked.

Soak the rice and lentils for about half an hour.
Heat a pressure cooker. Add oil ,cumin seeds and add onions in a combination of 1 tablespoon ghee and 1 tablespoon oil. Saute it for 2-3 minutes.
When the onions are translucent add ginger and green chilies.
Then add the red chilli powder, turmeric powder and garam masala powder.
Saute it for 2-3 minutes. Then add shredded coconut and potato cubes and saute it for another 2-3 minutes.
Add lentils, rice, water and salt.
Close the lid and pressure cook until the first whistle.
Serve it hot with a tbsp of ghee and Yogurt and pickle.